For Thanksgiving every year, we wake up, the adults all drink Bloody Mary's, we watch the Thanksgiving Day parade, then we watch the dog show, then they put on the football game and next thing you know it's time to eat! My cousin and I are always on charge of dessert and my aunt does most of the cooking for dinner. We also have some great appetizers, like pigs in a blanket and shrimp cocktail! I hope you all have a great Thanksgiving, too!
Buttery Chocolate Kiss Pie Crust Cookies
- 2 cups flour
- 2 Tbsp. confectioners sugar
- ¾ tsp. salt
- 2/3 cup cold butter, cut into chunks
- 6 to 7 Tbsp. ice cold water
- 28 Hershey’s chocolate kisses
- ¾ cup powdered sugar
Mix the flour and salt in a large bowl. Add the butter. Use a pastry cutter or you fingers to cut the butter into the mixture until it resembles coarse meal. Drizzle cold water onto the mixture, one tablespoon at a time. Fluff the mixture with your fingers, going underneath all the mixture, then pulling up towards you several times. Add water until you can clump together dough and it does not come apart. Stop adding water at this point; you very well may not use all the water. Gather the dough and form it into a ball.
Preheat the oven to 350°F. Roll the dough out into a rectangle about ¼” thick. Cut into strips the width of one chocolate kiss (plus a little room on each side). Unwrap a chocolate kiss and place in the middle of one strip. Take the two ends of the strip and fold over the kiss, then pinch together. If the strip is too long, cut off the extra and use again. Repeat with all the dough.
Place on parchment-lined baking sheets and bake for about 13 to 15 minutes. Allow to cool until they are just cool enough to handle. Place the powdered sugar in a bowl and place each cookie, one at a time, in the bowl to cover in powdered sugar.